1 pound ground beef or sweet Italian sausage (remove casings if using links)
½ a small onion finely chopped
1 – 25.5-ounce jar of Marinara sauce
1 – 28-ounce can of San Marzano tomatoes
1 tablespoon salt
1 – 16-ounce box of ziti (or rigatoni or penne)
1 – 15-ounce container of ricotta cheese
4 cups mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
1 cup Colby Jack cheese, shredded
01Preheat oven to 375° F
02Coat 13 x 9” glass casserole dish or 5 – 3.5 cup glass food containers with non-stick spray.
03In a large saucepan over medium heat, brown ground meat, and onion. Drain off any excess liquid.
04Add Marinara sauce and San Marzano tomatoes to the pan with browned meat. Stir and bring to a slight boil. Reduce heat and simmer for 15 minutes. Use a wooden spoon to break up tomatoes.
05In large pasta pot, add salt to the water and come to a boil. Add pasta and cook until al dente.
06In a medium bowl, combine ricotta cheese, egg, 1 cup mozzarella cheese, and the Parmesan cheese.
07Layer the ingredients in your dish(es) starting with the sauce, then pasta, then ricotta sauce, more of the sauce, then another layer of pasta and top with the mozzarella and Colby Jack cheese.
08Bake for 25 minutes until golden brown on top and bubbly. (When heating from frozen, make sure to check the center to make sure that it is done. The dish can bubble on the sides and still be cold in the center.)